Depends how much time you want to put into it! If you want easy, quick stuff that tastes and acts like cheese, you can just do it like that. If you have more time, you can ferment and get into all kinds of craziness but it depends. I always eat everything before it's ready so I'm not the person to tell you about long term ;)
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I'm all about fermented, because it gets that real tang from the culture :)
If it's just the tang you're after, you get it in a lot of the cheese recipes because of things like ACV which are already fermented so you still get that distinguishable taste :)